Slow Cooker Corned Beef and Cabbage Soup

Slow cooker corned beef and cabbage soup combines the flavors of corned beef, cabbage, potatoes, and various seasonings to create a flavorful and satisfying soup. The simple ingredients slow cook until tender with the cabbage added at the end. Instructions to make this comforting St. Patrick’s Day inspired soup in the Instant Pot are also included. 

Ingredients For Slow Cooker Corned Beef & Cabbage Soup

This easy crockpot soup recipe calls for corned beef with the spice packet. I’m not even going to pretend like I created my own. Alton Brown shares his homemade spice recipe in his recipe here if you’re looking for one. 

• Corned beef brisket with spice packet
• Low-sodium beef broth (or 4 cups broth and 2 cups water)
• Potatoes
• Carrots
• Onion
• Green cabbage
• Seasonings: parsley, salt, pepper

How To Make Corned Beef & Cabbage Soup In The Slow Cooker

Slow Cooker

1. Add all ingredients except the cabbage to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8.
3. Remove corned beef, shred, and put back in the slow cooker along with the cabbage.
4. Cook an additional 30 minutes on HIGH or until cabbage is tender.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot add oil, onions, carrots, and cook 3-5 minutes, or until vegetables are soft.
2. Turn off the Instant Pot. Add beef broth and if necessary, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. 
3. Add potatoes, spice packet, parsley, salt & pepper. Stir to mix well. Add corned beef.
4. Close lid and seal valve. Set high pressure and cook for 25 minutes per pound of corned beef. When cooking time is complete, quick release pressure and open the lid. 
5. Remove corned beef, shred, and put back in the pressure cooker. Stir in cabbage.
6. Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release pressure.

FAQs & Tips

What is corned beef?

Corned beef  is beef brisket that’s cured in a seasoned brine. When cooked, the corned beef will have a dull, gray color on the outside. Don’t worry, this is normal. This means it’s cooked. When you slice the corned beef, the inside should have the normal pink coloring that you’re used to. The pink coloring in corned beef comes from the beef being cured in either saltpeter or sodium nitrates. You can leave the corned beef whole or cut it up into pieces, it doesn’t make a difference. It will cook to the point where it’s so tender it shreds anyway so how you put it in the appliance isn’t a big deal. Depending on what size slow cooker or Instant Pot you are using, you might need to cut it up to make it fit.

What type of potatoes should you use?

What I love about this corned beef & cabbage soup recipe is that you can use your preferred potato! Personally, I use russet potatoes. Waxy potatoes like red or yellow work well too. Omit the potatoes for a low-carb corned beef & cabbage soup.

When do you add the cabbage?

Even though cabbage is a main ingredients in this soup, it is added the last 30 minutes of cooking. This is the case for both the slow cooker and Instant Pot. If you add the cabbage at the beginning, do not worry. The cabbage will be very tender however the soup should still taste good.

Is this healthy?

Depends on who you ask. For this corned beef & cabbage soup to be Whole30 compatible, you will need to find nitrate-free corned beef. I can usually find this at Costco. Simply omit the potatoes for this to be low-carb & keto friendly. 

How do you store leftovers?

Store leftover crockpot corned beef and cabbage soup in the refrigerator for up to 4 days. 

Can you freeze this soup?

Yes! If you have leftover corned beef & cabbage soup, you can freeze it for later use. Store To freeze leftover corned beef & cabbage soup, let the soup cool completely. Once cooled, add the soup to an air tight container or freezer-friendly plastic bag. Store the soup in your freezer for up to 2 months. To reheat frozen corned beef & cabbage soup, you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe.

St. Patrick’s Day Recipes

• Irish Dublin Coddle
• Low-Carb Corned Beef & Cabbage
• Corned Beef Hash Breakfast Casserole
• Corned Beef & Cabbage With Potatoes
• Corned Beef & Cabbage Soup
• Air Fryer Corned Beef

Slow Cooker Corned Beef and Cabbage Soup

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Slow cooker corned beef and cabbage soup combines the flavors of corned beef, cabbage, potatoes, and various seasonings to create a flavorful and satisfying soup. The simple ingredients slow cook until tender with the cabbage added at the end. Instructions to make this comforting St. Patrick’s Day inspired soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 4 hours
• Total Time: 4 hours 10 mins
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 to 3 pound corned beef brisket with spice packet
• 4 cups low-sodium beef broth
• 2 cups water
• 1 pound potatoes, chopped
• 1 pound carrots, diced
• 1/2 cup onion, diced
• 1 small head green cabbage, chopped
• 1 teaspoon dried parsley
• Salt & pepper to taste
• 1 tbsp oil (for Instant Pot)

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Instructions

Slow Cooker

1. Add all ingredients except the cabbage to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8.
3. Remove corned beef, shred, and put back in the slow cooker along with the cabbage.
4. Cook an additional 30 minutes on HIGH or until cabbage is tender.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot add oil, onions, carrots, and cook 3-5 minutes, or until vegetables are soft.
2. Turn off the Instant Pot. Add beef broth and if necessary, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add potatoes, spice packet, parsley, salt & pepper. Stir to mix well. Add corned beef.
4. Close lid and seal valve. Set high pressure and cook for 25 minutes per pound of corned beef. When cooking time is complete, quick release pressure and open the lid.
5. Remove corned beef, shred, and put back in the pressure cooker. Stir in cabbage.
6. Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release pressure.

Notes

My corned beef was approximately 2.8 pounds.

Nutrition

• Serving Size:
• Calories: 310
• Sugar: 9.5 g
• Sodium: 1840.8 mg
• Fat: 14.3 g
• Saturated Fat: 4.2 g
• Carbohydrates: 28 g
• Fiber: 7.1 g
• Protein: 19 g
• Cholesterol: 40.9 mg

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